Thursday, June 20, 2013

Confetti Chicken Pasta

Lately, when I have been meal planning, I have started incorporating a "pasta day." I usually just do shrimp, fish, chicken, pork, beef, pizza, and date night. However, I realized how many pasta recipes I had bookmarked, and we both love pasta.

This is a great way to incorporate all of the fresh summer veggies into your dinner. This recipe would be really easy to switch out veggies for whatever you have on hand or whatever your favorites are. I am already planning on making it again with squash, zucchini, and onions!

The spicy cream sauce really puts this dish over the top, it is not overwhelmingly spicy, but has the perfect amount of spice. We really enjoyed this pasta, the chicken/veggie/pasta/cream sauce ratio was perfect.
Source: Bake Cakery, via So Tasty, So Yummy

16 oz. Penne Pasta
2 Chicken Breast, boneless, skinless, and cut into 1 inch cubes
1/4 teaspoon of Salt
1/4 teaspoon of Pepper
2 tablespoons of Olive Oil, divided
1/2 cup of Red Onion, diced
1 cup of Yellow Bell Pepper, chopped
1 cup of Broccoli Florets
2 cloves of Garlic, minced
1 cup of Cherry tomatoes, quartered
2 tablespoons of Butter
2 tablespoons of Flour
2 cups of Half and Half
1/4 teaspoon of Red Pepper Flakes
1 cup of Parmesan Cheese, grated

First, prepare the pasta according to the directions on the package. Drain and set aside.

Now, sprinkle the chicken with the salt and pepper. Heat one tablespoon of olive oil over medium heat. When the oil is hot, add the chicken; cook until the chicken is done and golden on all sides. Place the chicken in a large bowl to rest.

Next, in the same skillet add the other tablespoon of olive oil and start sautéing the onion, bell pepper, and broccoli for 4 minutes. Add the garlic and cherry tomatoes and cook for an additional minute.  Remove all of the veggies and add into the large bowl with the chicken.

Now, using the same skillet, still over medium heat, melt the butter. When the butter has melted, whisk in the flour and let it cook for one minute. Whisk in the half and half, slowly. Sprinkle in the red pepper flakes and bring the sauce to a boil. When the sauce begins to thicken and boil, turn off the heat and stir in the parmesan.

Add the pasta to the bowl with the chicken and veggies, pour the spicy cream sauce on top and toss to coat. Serve immediately.


Happy Cooking,
The Barbee Housewife

1 comment:

  1. Yours looks great! Now that I think about it, I can totally use some of my abundant zucchini supply in it.